Lamb Shanks with White Beans and Roasted Endive

Lamb shanks, a Mediterranean favorite, are paired with endive that is roasted in the oven at the same time as the lamb for a rich, mellow flavor.

Total Time: 3:30

Prep: 1:30

Cook: 2:00

Level:
Moderate

Yield:
8 main dish servings

Ingredients

White Beans and Lamb Shanks:

1 package dry Great Northern Beans

8 small lamb shanks

2½ tsp. Salt

1 tsp. coarsely gound pepper

2 tbsp. vegetable oil

6 medium garlic cloves

4 carrots

1 large onion

¼ c. all-purpose flour

2 tbsp. tomato paste

2 c. dry white wine

1 can chicken broth

2 sprig fresh rosemary

Roasted Endive:

1 tbsp. olive oil

½ tsp. Salt

¼ tsp. coarsely groun pepper

8 medium heads Belgian endive

Directions

Prepare white beans: In 4-quart saucepan, combine beans and enough water to cover by 2 inches; heat
to boiling over high heat. Cook 3 minutes; remove from heat. Cover and set aside until beans are softened, about 1 hour. Drain and rinse beans. (Or, if you prefer, soak beans overnight in cold water. Drain and rinse.)

Meanwhile, prepare lamb shanks: Pat shanks dry with paper towels; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. In 8-quart Dutch oven, heat oil over medium-high heat until very hot but not smoking. Add shanks, in batches, and cook, until browned, 12 to 15 minutes, using tongs to transfer shanks to large bowl as they are browned. If necessary, reduce heat to medium before adding second batch of shanks to prevent overbrowning.

After 1 hour, turn shanks and replace cover. Place endive in same oven. Bake shanks and endive until
meat is fork-tender and easily separates from bone and endive is very tender and bottoms begin to brown, about 1 hour.

When shanks are done, transfer to large bowl. Skim and discard fat from liquid in Dutch oven. Remove
and discard rosemary. To serve, spoon some beans and cooking liquid onto each of 8 large dinner plates. Top each with 1 lamb shank and 2 endive halves. Garnish with a rosemary sprig. Makes 8 main-dish servings.